 | Angela Sehgal, Kim Ortloff - 2005 - 198 pages
...choices are dried fruit (apples, apricots, and so on) and nuts (eat the recommended single-portion size). Fats, Oils, & Sweets USE SPARINGLY Milk, Yogurt &...Cheese Group 2-3 SERVINGS Vegetable Group 3-5 SERVINGS No or Low Sugar Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Fruit Group 2-4 SERVINGS... | |
 | Douglas J. Markham - 2005 - 256 pages
...convert into sugar and are stored as Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Fats, Oils, & Sweets USE SPARINGLY Milk. Yogurt, & Cheese Group 2-3 SERVINGS KEY These symbols show lat and added sugars in foods. • Fat (naturally occurring and added) T Sugars... | |
 | Lynda Juall Carpenito-Moyet - 2006 - 1002 pages
...Protein deficits Fatigue Treatment-Related Stomatitis Diarrhea Nausea and vomiting Anorexia Fatigue Fats, Oils, & Sweets USE SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Vegetable Group 3-5 SERVINGS Fruit... | |
 | Alton L. Thygerson - 2005 - 233 pages
...(naturally occurring and added) T Sugars (added) These symbols show fats, oils and added sugars in foods. FATS. OILS & SWEETS Use sparingly MILK, YOGURT & CHEESE GROUP / /-* 2-3 servings MEAT, POULTRY, FISH, DRY BEANS, EGGS & NUTS GROUP 2-3 servings VEGETABLE GROUP / 3-5 servings FRUIT... | |
 | The American Lung Association - 2010 - 224 pages
...grown. For example, the bagel you bought at the coffee shop on your way to work probably represented Fats, Oils, & Sweets Use Sparingly Milk, Yogurt, & Cheese Group 2-3 Servings Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 Servings 6-11 Servings Source. US Department... | |
 | Steve Taylor - 2005 - 336 pages
...been published every 5 years since 1980 by the USDA and the Department of Health and Human Services Fats, Oils & Sweets USE SPARINGLY Milk, Yogurt, & Cheese Group/ ,— = 2-3 SFRVINKR / Ir* '• 2-3 SERVINGS Vegetable Group 3-5 SERVINGS Bread, Cereal, Rice, & Pasta Group 6-11... | |
 | George H. Malkmus, Peter Shockey - 2006 - 378 pages
...Pyramid A Guide to Daily Food Choices Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2.3 SERVINGS Fats, Oils, & Sweets USE SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS Fruit Group 2.4 SERVINGS Bread, Cere?.!. Rice, & Pasta Group 6-11 SERVINGS Source: US Department ol... | |
 | ...to 4 servings of fruit and 3 to 5 servings of vegetables daily. Figure 1: USDA's Food Guide Pyramid Fats, Oils, & Sweets USE SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS Food Guide Pyramid A Guide to Daily Food Choices KEY d Fat (naturally occurring and added) Vegetable... | |
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Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 Servings Vegetable Group 3-5 Servings... 
